I knew from the moment I opened the box to this bundt pan that I was going to bake a chocolate bundt cake in it, and then top it with a matcha glaze. The cheesecake filling idea popped into my head as I was making the batter for the chocolate cake. It was a good idea, to say the least. This is probably my most favorite chocolate cake ever, it’s like a fudgey, delicious brownie in consistency. Mmmm. And I swear it gets even better after a couple of days in the fridge, which is awesome because to be honest, who can eat such a huge cake in one go?

And guys, I bet you already know them, but if you don’t, you need to know about Nordic Ware bundt pans (they did not pay me to say this, I just adore their pans and want to share). Now, I love my vintage cake pans but I’ve had so many cakes stick to the pans and it’s just such a waste of time and good ingredients. I’ve not had a single cake stick to the pan with my NW pans. So there you go.

Anyway, if you’re making this recipe, make sure to read up on the notes right before the ingredients and instructions in the recipe. 🙂

Some notes about this recipe: I suggest using coffee in the cake as it heightens the chocolate flavor, but water works as well. I used a white chocolate with lemon flavor because I couldn’t find regular white chocolate, and I think that made the cake taste even better! So adding some lemon or orange zest to the cake, cheesecake batter or glaze definitely wouldn’t be a bad thing. If you don’t like matcha, you can absolutely omit it from the glaze. If the cake isn’t eaten the same day, wrap it well and store it in the fridge, I actually find that the cake becomes better after a day or two in the fridge!

Ingredients

Cheesecake filling

200 g full-fat cream cheese

1 medium egg

60 g (~1/4 cup) granulated sugar

1 tsp. all purpose flour

1/4 tsp. vanilla bean powder

Chocolate cake

200g (~1 3/4 sticks)butter

125ml(1/2 cup) milk

240g(1 2/3 cups) all purpose flour

1 1/2tsp.baking soda

68g(2/3 cup) cocoa powder

300g(barely 1 1/2 cups) granulated sugar

1/4tsp.salt

2 medium eggs

150ml(2/3 cup) sour cream or thick yogurt

125ml(1/2 cup) hot coffee or water

White chocolate matcha glaze

100 g (3.5 oz) white chocolate, finely chopped

100ml (1/3 cup + 1 1/2 tbsp.) heavy cream

1-2 tsp. cooking grade matcha powder

Instructions

Cheesecake filling

Preheat oven to 175°C (350°F). Beat together the cream cheese, egg, sugar, flour and vanilla. Set aside while you prepare the cake batter.

Chocolate cake

In a large bowl, mix together the flour, baking soda, cocoa powder, sugar and salt. Add the butter mixture, eggs and sour cream to the dry ingredients and beat until just smooth.

Add the hot coffee and stir until smooth (batter will be quite runny).

Pour about 1/2 of the cake batter into the prepared pan. Spoon about 1/2 of the cheesecake filling over the cake batter, trying to not let it touch the pan (a little bit is ok though, just make sure to use a high quality pan so it doesn’t stick to the pan). Pour a little bit of the chocolate cake batter over the cheesecake mixture, just to cover it. Spoon in the rest of the cheesecake mixture, and then cover with the remaining chocolate batter.

Bake for 45-55 minutes or until a cake tester comes out clean. Remove the cake from the oven and let it cool inside the pan for 20 minutes before inverting it onto a wire rack to cool completely.

White chocolate matcha glaze

Place the white chocolate in a heat proof bowl.

Pour the cream into a saucepan and whisk in the matcha powder. Place the saucepan over medium high heat until cream is very hot but not boiling. Pour the cream over the chocolate – make sure all the chocolate is covered with cream, if not, press chocolate down with a spoon. Let stand for 30 seconds, then stir until chocolate is melted and glaze is completely smooth.

Hi Michaela! Thank you SO much for saying that 🙂 Makes me so happy. I agree, adore that color! It’s crazy how such a small amount can give such a vibrant color. Hope you like the cake should you decide to give it a try! x

Such a beautiful cake and looks so delicious, wish I could have a slice now with my cup of coffee! I guess I’ll just have to make it one of these days even if there is no way mine will be this beautiful! 😀 Love the photos as always dear Linda! <3

Yay!! So glad you liked it! It’s delicious without the glaze too, of course. Make sure to try it after a day in the fridge too, the texture gets even better 🙂 Thanks so much for leaving a comment Caroline!

After baking and cooling it I also soaked it a little bit to make it super juicy. I made simple sugar syrup with a bit of lemon zest smashed in a mortar.
It worked well 🙂 The only problem was that the cake I made was prehaps a bit too dense, bit that was not due to the soak…
I made it as a family lunch dessert and everyone (including me) was totally amazed. 🙂

Thank you for the wonderful recipe!

P.S.: Cant wait to save up and buy that beautiful baking pan! It looks mezmerising, I wonder if the cakes taste better because of that as well… 😉

Hi! So glad to hear you liked the recipe so much 🙂 The cake is already really moist and quite dense as you say, I imagine it doesn’t really need a syrup! But for a regular sponge cake which is more fluffy and a bit more ‘dry’, a lemon syrup sounds like absolute heaven!! Yes, those pans are absolutely amazing. I bet the cakes taste better because of them 😉 x

This cake is absolutely beautiful! I was just wondering: If you keep the cake in the fridge for a day or two, do you put on the glaze right from the start or just before serving it? Thank you so much for all those amazing recipes 🙂

What a beautiful cake, cannot wait to make it! One question though: When you keep the cake in the fridge for a day or two, do you put on the glaze right before serving? Or do you keep it in the fridge with the glaze on already?